Meanwhile, it's whole wheat penne all'arrabiata for me. Just your basic tomatoes, paste, fresh garlic, garlic powder, cayenne, red pepper flakes, s & p cooked down for a few and then blended so the heat is evenly distributed. Add some Parmeggiano Reggiano (as if there were any other kind) and you've got the perfect summer sweat dinner.

I made a pork tenderloin for lunch and to bring to work for dinner. Marinated it in soy sauce, garlic, cumin and some roast rub. Baked a couple of potatoes with it, scooped out most of the insides for mashed potatoes.

Ate the skins with some pork and a salad for lunch,
brought the mashed potatoes with some pork and a ton of asparagus spears for dinner.

Dinner will be accompanied by the sweet sound of flight data, processing.

I made a pork tenderloin for lunch and to bring to work for dinner. Marinated it in soy sauce, garlic, cumin and some roast rub. Baked a couple of potatoes with it, scooped out most of the insides for mashed potatoes.

Ate the skins with some pork and a salad for lunch,
brought the mashed potatoes with some pork and a ton of asparagus spears for dinner.

Dinner will be accompanied by the sweet sound of flight data, processing.

*drool*

I will have to try that marinade, pesci - I LOVE pork tenderloin, esp. on the grill in the summertime. What is roast rub though? Is it like a prepackaged thing you can get at the store? /ignorance

Me first: Be bim bob! (Bibimbap, as it's more commonly and inferiorly styled.)

I love Be bim bob. In fact my friends Mom and I went to three different places in Ann Arbor for it on three separate Saturdays, and decided that the best of them was Bell's Diner. As it happens, on a later occasion I asked the waitress how they make it, and she wrote this for me:

Korean Bibimbap Recipe (from Bellís Diner, Ann Arbor, Michigan)

Spinach

Bean Sprouts

Cabbage and Carrot

Cut thin then julienne

Mix 1-3 with:
Salt
Pepper
Sesame Seeds
Sesame Oil
Garlic Powder

(Keep covered and refrigerate)

Cucumber

Slice thin (around the cucumber, avoid the seeds)

Julienne

Do not marinate cucumber

Meat: Rib eye beef cut thin and marinate with:

Sugar

Honey

Soy Sauce

Garlic Powder

Salt

Pepper

(Keep covered and refrigerate)

Egg

Hot Sauce

Sesame Oil

This is the recipe as it was given to me. As you can see, there are no measurements or indications of how to assemble the dish. What I know about that is just from the experience of ordering it. That is, it is served in a big aluminum bowl full of rice, with the vegetables and meat in little piles around the top of the rice, and a sunny-side egg on top. The hot sauce and sesame oil are provided on the side.

Have fun experimenting, and tell me anything you learn about making it in the process and, of course, how you make it better!

Grilled pork tenderloin stuffed with chipotle chiles (my recipe for this is really good if anyone wants it,) Spanish rice, grilled marinated red peppers and homemade guacamole. It is tasty, but looking at it right now it occurs to me that the color scheme is kinda early-70s. Beige, orange and avocado green. Huh.

We, the people of the Freethought Forum, kindly request your presence at the keyboard for at least the length of time necessary to type, fully and without pause, the recipe for what we are quite sure is a fine, fine meal.

Mix yogurt, lime juice, a couple tablespoons of the adobo sauce that came with the chilies, and as much cumin as you like until all is runny.

Mince chipotles very fine -- how many depends on how hot you like your food. Here seems like a good place to mention that chipotles vary wildly in intensity, so taste before you mince.

Lay out pork tenderloin on work surface, and with a sharp sexy fillet knife slice it thicknesswise until you can open it like a book. (This is very gratifying.) Salt the inside parts, and then spread minced chipotles over them evenly. I use 2 or 3 tbsps per tenderloin. Then close pork back up, cover it with a sheet of waxed paper, and give it a couple of good whacks with a rolling pin to seal it so it won't shrink too much.

Put pork in a dish with the yogurt marinade, turning to coat, and leave it for at least half an hour, although a couple of hours is best.

Fire up the grill and let it get quite hot. Put on the pig and cook until it won't give you trichinosis and piss Gawd off. (or until internal temperature reaches 160) Remove to a plate and allow to rest for a few minutes, then slice and serve with the rice and the peppers you grilled alongside. And the guacamole. There.

This also works beautifully with thick-cut pork chops -- adjust chipotle quantity accordingly. You can fix it without a grill as well -- heat some vegetable oil VERY hot and sear pork on both sides, then park it in a 400 degree oven until done.

Dinner tonight? I hadn't really given it much thought. Perhaps lemon-pepper chicken breasts cooked on the George Foreman grill along with green beans and broccoli after a green salad with bleu cheese dressing. I won't really know until I get home and actually find out if I feel like fixing that. We, my daughter Roxy and I, might end up eating Tyson popcorn chicken and Cheetos, I don't know... yet.

Warren

__________________Sleep - the most beautiful experience in life - except drink.--W.C. Fields

Well, the be bim bob wasn't as good as Seoul Food's (cute, huh?), but it wasn't bad, either. I need to really take the time to slice the beef thinner, and I'm going to adopt some of the stuff from your recipe, vm. Basically, bibim means stir in with or something, and bap means rice, so it's just "stuff you stir in with rice." Which is just my kind of cooking. Get a bunch of stuff that's in your refrigerator, or on sale, and mix it all up until it tastes good.

I do need to get bigger bowls. I might just go do that today, because I've been scraping by with these little babyassed bowls just forever.

On topic, tonight, I might make the ODB happy and do meatloaf. If I ever wanted to turn him back into a fat guy, that's how I'd do it.

Form it into loaf pans, and bake at 350 or whatever (I have the shittiest oven ever, so take any temperatures with a grain of salt), for a really, really fucking long time, until the meat thermometer says it's almost done.

Take the meatloaf out, drain any giant pools of fat from the pans, and cover it with the remaining sauce, then finish cooking it. (You need to make sure not to burn the sauce.)

Serve it with mashed potatoes with about a million pounds of butter and whole milk mashed in, then add more butter while you're eating it. You'd better eat a salad, too, so you can pretend that you're not just a big fat pig.

What if I get the meatloaf and the brownies mixed up and I the sauce on the brownies and the frosting on the meatloaf? Is that OK? Would anyone even notice (much like my missing mustache)? Or would I have to start over from scratch, feeding the messed up brown food to the dogs, who would for sure eat it in large gulps?

Warren

__________________Sleep - the most beautiful experience in life - except drink.--W.C. Fields

After breaking up numerous physical and verbal fights between my kids and taking them to see movies and visit relatives and after an evening birthday party, I will return home, put two frozen bake to rise pizzas and toss together an authentic Greek salad. I love Greek food.

Dinner tonight? I hadn't really given it much thought. Perhaps lemon-pepper chicken breasts cooked on the George Foreman grill along with green beans and broccoli after a green salad with bleu cheese dressing. I won't really know until I get home and actually find out if I feel like fixing that. We, my daughter Roxy and I, might end up eating Tyson popcorn chicken and Cheetos, I don't know... yet.

We ended up with broiled chicken filet sammiches from Arby's. I'm a lazy no-good father. I'm so lazy I didn't even go get them, I sent Roxy (she is 16 and drives). I sat there with my feet on the coffee table watching television.

Warren

__________________Sleep - the most beautiful experience in life - except drink.--W.C. Fields

Arby's has chicken now? How long has this been the case? I used to work for an Arby's-like fastfood place in Ann Arbor called Rax. At the time (mid-80's), Rax was widespread in Ohio and trying to expand into Michigan. They didn't last long in Ann Arbor. The funny thing is they tried everything. We started off with just roast beef sandwiches and a salad bar (IIRC) but I remember at various times having chicken, fish, hot dogs, hamburgers, etc. Nothing worked. I also worked at an Arby's briefly and a Taco Bell for one night.

Me too! My mom's dad was a Greek immigrant. He was a chef too, and although his restaurant in Connecticut was standard pot roast and chipped beef 1950s American diner, I have a slew of wonderful recipes from him. Including the Keftedes I threatened lisarea with above.

Me too! My mom's dad was a Greek immigrant. He was a chef too, and although his restaurant in Connecticut was standard pot roast and chipped beef 1950s American diner, I have a slew of wonderful recipes from him. Including the Keftedes I threatened lisarea with above.

I've had it before I turned into a fish, chicken, dairy, and veggie only eater. It is kinda good. I love going to Tarpon Springs to the Sponge Docks and endulge in the Greek food. I am especially good at Greek pastries.